New York Times Bourbon Pecan Pie

1¼ cups all-purpose flour
1 teaspoon sea salt
4 tablespoons unsalted butter; cold and cut up
3 tablespoons shortening; cold
3 tablespoons ice water
3 eggs; beaten
1 cup granulated sugar
½ cup light corn syrup
½ cup dark corn syrup
⅓ cup unsalted butter; melted
2 tablespoons bourbon
½ teaspoon sea salt
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 450ºF.
2. In a large bowl blend the flour, salt, butter and shortening until the mixture resembles meal. Add 2 tablespoons of the water, toss the mixture until the water is incorporated, adding more water to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper for 1 hour. Roll out the dough ⅛ inch thick on a lightly floured surface, fit it into a 9-inch glass pie plate, and crimp the edge. Chill the shell while making the filling.
3. In a large bowl whisk together the eggs, sugar, light corn syrup, dark corn syrup, butter, bourbon and the salt. Add the pecan halves. Pour the filling into the shell
4. Bake in a preheated oven for 10 minutes in the middle of the oven.
5. Reduce the temperature to 350ºF and bake the pie for 35 minutes, or until the filling is just set.